Ingredients

• For Marinated Chicken:
  • 500g chicken, bone-in or boneless
  • 1/2 cup yogurt
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 tsp biryani masala
  • 1 tbsp ginger-garlic paste
  • 2 tbsp lemon juice
  • Salt to taste
• For Rice:
  • 2 cups basmati rice
  • 4 cups water
  • 1 bay leaf
  • 4 cardamom pods
  • 2 cloves
  • 1 cinnamon stick
  • Salt to taste
• For Biryani Layers:
  • 2 medium onions, thinly sliced and fried until golden (birista)
  • 1/2 cup fresh coriander, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1/4 tsp saffron soaked in 2 tbsp warm milk
  • 3 tbsp ghee or oil

Instructions

1. Marinate the Chicken:
   • In a large bowl, mix yogurt, turmeric, red chili powder, biryani masala, ginger-garlic paste, lemon juice, and salt.
   • Add chicken and coat it well. Let it marinate for at least 1 hour (overnight for best results).
2. Cook the Rice:
   • Wash and soak the basmati rice for 30 minutes.
   • Boil water with bay leaf, cardamom, cloves, cinnamon, and salt.
   • Add the soaked rice and cook until 70% done. Drain and set aside.
3. Prepare the Chicken:
   • Heat ghee or oil in a heavy-bottomed pan.
   • Add the marinated chicken and cook on medium heat until the chicken is 70% cooked.
4. Layer the Biryani:
   • In a large, heavy-bottomed pot, add a layer of cooked chicken at the bottom.
   • Sprinkle half the fried onions, mint, and coriander over the chicken.
   • Add a layer of partially cooked rice.
   • Repeat the layers, finishing with rice on top.
   • Drizzle saffron milk and ghee over the top layer.
5. Seal and Cook (Dum):
   • Cover the pot tightly with a lid or seal with dough to trap the steam.
   • Place the pot on low heat for 20-30 minutes, allowing the flavors to meld together.
6. Serve:
   • Gently mix the layers before serving.
   • Pair with raita, boiled eggs, and spicy salan for a complete meal.